Vegetarian Cook Book

G. Fulton E.

Description

Though vegetarianism has grown in popularity in recent years, it's a way of eating that has persisted in many cultures for thousands of years. This back-to-basics cookbook offers an array of tantalizing recipes that derive their flavor from tasty fruits and vegetables. Though most of the recipes won't appeal to strict vegans, this book is a valuable resource for those seeking to minimize the amount of meat they consume.

Informations

• Publié par: The Floating Press
• Date de parution: 01 juillet 2014
• Nombre de lectures: 0
• EAN13: 9781776584239
• Langue: English

Extrait

THE VEGETARIAN COOK BOOK
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E. G. FULTON
 
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The Vegetarian Cook Book First published in 1904 Epub ISBN 978-1-77658-423-9 Also available: PDF ISBN 978-1-77658-424-6 © 2013 The Floating Press and its licensors. All rights reserved. While every effort has been used to ensure the accuracy and reliability of the information contained in The Floating Press edition of this book, The Floating Press does not assume liability or responsibility for any errors or omissions in this book. The Floating Press does not accept responsibility for loss suffered as a result of reliance upon the accuracy or currency of information contained in this book. Do not use while operating a motor vehicle or heavy equipment. Many suitcases look alike. Visit www.thefloatingpress.com
Contents
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Why I was Impressed to Write a Cook Book Hygiene of Cooking Salads Salad Dressings Soups Entrees Vegetables Sauces Eggs Beverages Cereals Toasts Bakery and Breakfast Dishes Puddings Pies Cake Nut Butter
Why I was Impressed to Write a Cook Book
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It must appeal to the judgment of every thinking man and woman that thehuman family are more in need of sound, wholesome advice as to whatthey should eat and drink than ever before. The number of physiciansand dentists increases each year at an alarming rate, but the achesand ills of the suffering people do not lessen. Thousands of peoplefind themselves in a deplorable condition, with stomachs almost wornout, having depended largely upon predigested foods and a long list ofso-called "dyspepsia cures."
The amount of patent medicines, "sure cures," consumed by the people inthe United States is enormous, and is increasing every year. It mustbe apparent to all students of the past century that the people of thepresent are not enjoying the same degree of health as our ancestors,nor have we any assurance that things will improve unless some radicalchange is made.
Disease among cattle, poultry, and fish has increased so alarminglyin the last few years that we should no longer depend on the animalkingdom for food. We should look to the grains, nuts, vegetables, andfruits for a better dietary than can be prepared from the flesh ofanimals likely to be contaminated with tuberculosis, cancer, and otherdiseases.
In writing this book, the author has treated the subject from thecommonly accepted definition of the term vegetarianism, which meansto abstain from flesh food, but allows the use of eggs, milk, andits products. After years of experience in conducting vegetarianrestaurants in several cities and making a study of the food question,he thinks he can bestow no greater gift upon the people than to placebefore them a book containing instruction in the preparation ofwholesome dishes that will build up in place of tearing down the body.
In this work I do not claim to have reached perfection, nor to haveexhausted the category of wholesome preparations and combinationswithin the domain of vegetarianism. In our efforts to teach how to livewithout the use of flesh foods, we find we have only begun to discoverthe inexhaustible resources of the great vegetable kingdom in theboundless wealth of varied hygienic foods.
E. G. F.
Hygiene of Cooking
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GOOD COOKING
Good cooking is not the result of accident, a species of good luck,as it were. There is reason in every process; a law governing everychemical change. A course of medical lectures does not make aphysician, nor will a collection of choice recipes make a cook. Theremust be a knowledge of compounding, as well as of compiling; of baking,as well as of mixing; and above all, one must engage in the real doing.Theory alone will not suffice; but experience, which practice only cangive, is of the utmost importance.
Mention will be made under this head of those forms of cooking onlywhich enter into vegetarian cooking as usually understood.
BOILING
The term "boiling," as applied to cookery, means cooking in a boilingliquid. Many kinds of food need the action of water or other liquid,combined with heat, to cook them in the best manner, and boiling isone of the most common forms of cookery. When water becomes too hotto bear the hand in it with comfort, it has reached one hundred andfifty degrees, or the scalding point. When there is a gentle tremoror undulation on the surface, one hundred and eighty degrees, or thesimmering point, is reached. When there is quite a commotion on thesurface of the water, and the bubbles breaking above it throw offsteam or watery vapor, two hundred and twelve degrees, or the boilingpoint, is reached. After water reaches the boiling point it becomes nohotter, no matter how violently it may boil. The excess of heat escapesin the steam. This important fact is rarely understood by the averagecook, and much fuel is often needlessly wasted because of the mistakenidea that rapidly boiling water cooks food more quickly.
In all ordinary cooking, simmering is more effective than violentboiling. The temperature of the water may be slightly raised bycovering the kettle. If sugar or salt or anything to increase itsdensity, is added to water, it takes longer for it to boil, butits boiling temperature is higher. This explains why boiling sugarsyrup and boiling salt water are hotter than boiling fresh water.Boiling effects partial destruction or removal of organic and mineralimpurities found in water, hence the importance of boiling the waterwhere such impurities exist. Boiling also expels all the air and thegases which give fresh water its sparkle and vitality. Therefore, thesooner water is used after it begins to boil, the more satisfactorywill be the cooking.
Fresh water should be used when the object is to extract the flavor, orsoluble parts, as in soups and broths. Salt water should be used whenit is desired to retain the flavor and soluble parts, as in most greenvegetables. Cold water draws out the starch of vegetables. Boilingwater bursts starch grains, and is absorbed by the swelling starch, andsoftens the cellulose in cereals and vegetables.
MILK
In cooking some kinds of food, milk is used instead of water. Milkbeing thicker than water, less of the steam escapes, and it becomeshot sooner than water, adheres to the pan, and burns easily. At itsboiling temperature (214 degrees), the casein contained in milk isslightly hardened, and its fat rendered more difficult of digestion.By heating milk in a double boiler, these dangers are avoided. It thenonly reaches a temperature of 196 degrees, and is called scalded milk.The process is a form of steaming.
STEAMING
Steaming is a process of cooking food over boiling water. It is a verysatisfactory and convenient method, without much loss of substance. Ittakes a longer time than some other ways of cooking, but requires lessattention. There are two methods of cooking by steam: (1) In a steamer,which is a covered pan, with perforated bottom. This is placed overboiling water, and the steam carries the heat directly to the food. (2)By means of a double boiler. By this method the heat is conveyed fromthe boiling water, through the inner boiler to the food. When cookingby steam, the water should boil steadily until the food is done. Wateryvegetables are made drier by steaming, and flour mixtures develop adifferent flavor than when baked.
STEWING
Stewing is cooking in a small quantity of water at a low temperaturefor a long time, and is a form of boiling. The food loses lessnutriment when stewed than when rapidly boiled.
BAKING
Baking is cooking by means of dry heat, as in a close oven. Theclosely-confined heat of the oven develops flavors which are entirelydifferent from those obtained by other forms of cooking. The bakingof many kinds of food is as important as the mixing, and every cookshould thoroughly understand how to regulate the oven. Nearly allflour mixtures, as bread, cakes, and many kinds of pudding, are morewholesome when baked than when cooked in any other way.
BRAIZING
Braizing is a combination of stewing and baking. Meat cooked in aclosely-covered stew-pan, so that it retains its own flavor and thoseof the vegetables and flavorings put with it, is braized. Braizeddishes are highly esteemed.
BROILING
Broiling, meaning "to burn," is cooking directly over, or in front of,the clear fire, and is the hottest form of cooking. The intense heat,combined with the free action of the air, produces a fine flavor quiteunlike that obtained in any other way. Pan broiling is broiling on ahot surface instead of over hot coals.
Salads
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SALADS
All green vegetables that are eaten raw and dressed with acid, salt,and oil, are included in the list of salads, and they should always beserved crisp and cool. Wash salad greens carefully, allowing them tostand in cold or iced water until crisp. Drain and wipe dry with a softtowel, taking care not to bruise the leaves, and keep in cool placetill serving time. If they are not thoroughly dried, the water willcollect in the bottom of the dish and ruin any dressing used.
Pare cucumbers thickly, and remove a thick slice from each end; cutinto thin slices, or into one-half inch dice, and keep in cold wateruntil ready to serve, then drain thoroughly; crisp celery in cold wateralso.
Pare tomatoes, and keep in a cold place, and sprinkle with chopped iceat serving time. The list of vegetables suitable for salads is so longthat the question of kind is wholly a matter of choice. Asparagus,peas, string beans, beets, cauliflower, etc., are all well utilizedin salads. Freshly cooked vegetables or left-overs may be used, butall cooked vegetables must be cold and perfectly tender. By deftlycombining these left-overs with the favorite dressing, there ismaterial for a delicious and economical salad, to which the somewhataristocratic name of macedoine salad may be given. This salad mayconsist of a few or many kinds of vegetables, any combination pleasingalike to the eye and the palate being permissible, and if care is takenin the arrangement, it may be made a very attractive